Meatballs with apricots and pistachio nuts

Cut the apricots small, peel the pistachios and chop them.

Disconnect the half-to-half mince in a bowl with a fork.

Sprinkle the ground cumin, cinnamon, paprika powder with salt and freshly ground black pepper.

Add the chopped apricots, peeled and finely chopped pistachio nuts, the egg and the breadcrumbs and mix everything together.

Knead the minced meat well until it becomes a homogeneous and somewhat sticky mass.

Divide the mince into 12 equal portions and shape them with moist hands until smooth balls.

Heat the olive oil in a frying pan and fry the meatballs around brown.

Pour in the tomato juice and roast the meatballs with the lid tilted on the pan for 20-25 minutes until tender, turning them regularly into the gravy.

Serve the meatballs with boiled potatoes or couscous and cauliflower.

Tip: You can also use ground beef instead of half-to-half minced meat.